👨‍🍳 作り方

1. 1

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and sauté until softened and lightly golden, about 8-10 minutes.

2. 2

   Add the minced garlic, diced tomatoes, sliced bell pepper, and sliced carrots to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

3. 3

   Stir in the tomato paste, paprika, cumin, coriander, cayenne pepper, turmeric, and chopped preserved lemon (if using). Cook for 1-2 minutes, stirring constantly, until fragrant.

4. 4

   Pour in the water or broth. Bring the mixture to a simmer, then reduce the heat to low. Season with salt and black pepper to taste.

   💡 プロのコツ: Adjust cayenne pepper for desired level of heat.
5. 5

   Gently place the fish pieces into the simmering sauce. Spoon some of the sauce and vegetables over the fish. Cover the pot and let it simmer gently for 15-20 minutes, or until the fish is cooked through and flakes easily.

   💡 プロのコツ: Be careful not to overcook the fish.
6. 6

   Stir in most of the chopped cilantro and parsley, reserving some for garnish.

   💡 プロのコツ: Adding herbs at the end preserves their fresh flavor and color.
7. 7

   Let the stew rest for 5 minutes before serving.

8. 8

   Serve hot, garnished with the remaining cilantro and parsley. This stew is excellent served with challah bread, couscous, or rice to soak up the flavorful sauce.

   💡 プロのコツ: Challah bread is traditional for soaking up the delicious sauce.